I haven’t done a lot of experimenting with “fake meat” options sold in grocery stores. Since we aren’t vegetarian or vegan, when we want to have meat, we do. This doesn’t mean I don’t want a meatless burger, but I’m much more likely to want a black bean or quinoa burger instead of one made from a fake meat product that I’m unfamiliar with. I’m sure there are some great products available out there, but I just haven’t experimented and cooked with them enough to recommend a product! So when it comes to vegetarian “meatballs” I wanted to use ingredients that I am familiar with. These are made with lentils and mushrooms, super flavorful, and extra delicious served over spaghetti with marinara sauce.
These vegetarian meatballs are comfort food with a healthy twist. They don’t taste like ground beef, but they sure are delicious and soak up all the flavors of the simple marinara sauce. I love that they are made with lentils for protein, and lentils and mushrooms give you a meaty and filling dinner without any meat! I love baby Portobello mushrooms for this because I think they have a richer flavor, but you can certainly use another type of mushroom if you want!
You just can’t go wrong with pasta and meatballs, and now there’s a way that you can enjoy them that’s totally meatless! These vegetarian meatballs are sure to be a dish that everyone loves.
- 1 cup dried lentils
- 2 tbsp. olive oil
- 12 oz. chopped baby Portobello mushrooms
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 egg
- ½ cup Italian seasoned breadcrumbs
- ½ tsp. salt
- 2 tbsp. olive oil
- ½ yellow onion, finely chopped
- 4 cloves garlic, minced
- 28 oz. tomato sauce
- 15 oz. canned diced tomatoes
- 1 tbsp. dried oregano
- 2 tsp. dried basil
- ¼ tsp. ground black pepper
- 1 tsp. salt + more to taste
- ½ tsp. ground dried thyme
- Pinch of red pepper flakes
- Spaghetti noodles, for serving
- Bring two cups of water to a boil and add lentils. Reduce heat to low and cook until water is gone and lentils are tender. Cover and turn off heat.
- In a large skillet, heat olive oil. Add chopped mushrooms and cook until tender.
- Transfer mushrooms and lentils to a food processor and pulse a few times until mixture is the consistency of ground beef. This will only take a few pulses! Don't pulse too much or it will turn into a paste. Transfer to a large bowl.
- Preheat oven to 350 degrees Fahrenheit.
- To the lentils, add egg, breadcrumbs, and salt. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Use your hands to form meatballs and place on prepared baking sheet. Bake for 20-25 minutes until golden brown.
- For the marinara sauce, heat olive oil in a large pot (you can do this while the meatballs are baking!). Add onions and garlic and cook until tender and fragrant. Add tomato sauce, diced tomatoes, oregano, basil, pepper, salt, thyme, and red pepper flakes. Allow to simmer for at least 20 minutes.
- Serve the meatballs over spaghetti with marinara sauce and parmesan cheese!
- Enjoy!
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